Cuisinart TOB-50 manual Baked Potatoes, Twice Baked Sour Cream Chive Potatoes

Place the rack in position A and preheat toaster oven to 450°F. Line the baking pan with foil; then place the roasting rack in the pan.

Remove tenderloin from marinade, allowing excess to drain off. Place excess marinade in a small saucepan with the chicken stock. Turn the narrow end of the tenderloin under and attach with a toothpick or skewer so that the tenderloin is an even thickness.

Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes. While the pork is roasting, heat the reserved marinade until it bubbles for 5 minutes; lower heat and cook until reduced by half and thickened – this can be served as a sauce for the pork. When pork has reached an internal temper- ature of 150°F when tested with an instant-read thermometer, remove it from oven. Cover loosely and let rest for 10 to 15 minutes before slicing. Slice the tenderloin crosswise into thin slices and serve with sauce.

*Can be found in most well-stocked grocery stores or in any Asian grocery store.

Nutritional information per serving (6 servings):

Calories 166 (29% from fat) • carb. 6g • pro. 22g • fat 5g • sat. fat 1g

• chol. 58mg • sod. 706mg • calc. 17mg • fiber 0g

Baked Potatoes

Why turn on the big oven just to bake potatoes when the toaster oven does such a good job?

Makes 4 servings

4Idaho or russet potatoes, (8-11ounces each)

1 teaspoon extra virgin olive oil

Place the rack in position B and preheat the toaster oven to 400ºF. Scrub the potatoes thoroughly and dry. Lightly rub each potato with 1⁄4 teaspoon of the olive oil. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 to 60 minutes. Remove from the oven.

To serve, pinch open the top, fluff the interior with a fork and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste.

Variation: Substitute sweet potatoes or yams for baking potatoes.

Nutritional information per serving (8-oz. potato):

Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g

Twice Baked Sour Cream

& Chive Potatoes

Makes 4 servings

4Idaho or russet potatoes, about 7-8 ounces each

1⁄3cup lowfat milk

1 tablespoon + 1 teaspoon unsalted butter

1⁄2cup sour cream or lowfat sour cream

1⁄4teaspoon kosher salt

1⁄4teaspoon freshly ground pepper (black or white)

3 tablespoons + 1 tablespoon chopped fresh chives

Prepare and bake potatoes as in Baked Potatoes (previous recipe), but do not pinch open – just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a 1⁄4-inch-thick potato shell. Reserve cooked potato and skin shells. Preheat toaster oven to 375°F.

Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and 3 tablespoons chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate.) Arrange potatoes on baking tray (can line with a sheet of aluminum foil). Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and

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